SUMMER

Saturday, December 18, 2010

My dad made this every Christmas and it has become a family tradition in my family also. If you know someone who really likes peanut brittle this will make an excellent gift:)

3 cups sugar

1 cup Karo syrup (light)

1/2 cup water

Mix these together in a 3 or 4 quart heavy saucepan. Cook and stir over medium heat until mixture starts to boil. Now let it boil without stirring until, on a candy thermometer, it reaches 280 degrees.

3 cups salted peanuts

( I use planters cocktail or spanish peanuts)Add warm peanuts very slowly so as not to drop the temperature to much. Keep cooking until the temperature reaches 300 degrees. ( if the peanuts are cold it drops the temperature to much) Also stir slowly so peanuts don't burn...keep a close eye on the temperature. When it reaches 300 take off the stove and add 2 teaspoons baking soda. This should be pre-measureed so you can add it quickly and stir quickly as it will rise over the pan if you don't, should only take a minute. Now pour into 2-12 inch , well buttered, pizza pans. (cookie sheets with a lip will work also but I find the pizza pans are the best) You don't need to do anything else. It should have bubbles and look like the above picture. It is best when stored in a tin and not in plastic. I have had it in a zippy bag but ,again, it is really best stored in a tin. I purchase the holiday tins at the after christmas sale every year for extra storage.

Thursday, December 16, 2010

This is a new blog for me and so I thought I should start off with a new recipe I have not made before. Almond Roca. I grew up in Washinton state where Brown and Haley have their candy making company and they have the original Almond Roca. My mother just loves this candy and so this recipe is dedicated to her...love you mom.

1 pound butter (no substituting here)

1 cup white, granulated sugar

1 cup packed, brown sugar

1 1/2 cups chopped almonds

1 teaspoon vanilla

1-12 ounce package milk chocolate chips

(use a good quality here)

More chopped almonds to sprinkle on top

(you may use sliced like I did)

Using a heavy 3-quart sauce pan, melt butter over medium heat. Add sugars to melted butter and stir well until sugar dissolves. Keep stiring until , using a candy thermometer, hard crack stage is reached about 300 degrees. Remove from heat and add chopped almonds and vanilla. Pour into buttered cookie sheet (one with a ridge on it) I found a pizza pan worked best for me. I used a disposable one and it worked great.( it measured 13 inches across)

Let this cool for about 5 minutes and then sprinkle chocolate chips on top I started with half of the bag but used 3/4 of the bag. I also chose not to do the other side(to messy when eating) and so I ended up with a few extra chips. Spread the chocolate across the candy when melted and sprinkle on the chopped or sliced almonds. Break into pieces when cooled and store in a tin or jar. Plastic is not recommended. I lined my tin with wax paper first.

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I have always wanted to write a cookbook but my talents do not lay in writing. I am going to give it a try here and see where this journey takes me. I love to read cookbooks and I love cooking and baking. My focus will be on seasonal and comfort foods. Something you might find at a cottage bed and breakfast(another dream of mine). There will be tried and true family favorites of course. I hope to include some new favorites from living here in the mid-west. Things are done different out this way...cookies are "bars" and casseroles are "hotdish", lunch is "dinner" and dinner is "supper". I was born in Washington State and spent most of my life there. I am adjusting to the ways of "Middle America" and there is lots of good food to be found..and eaten:) Please ENJOY and feel free to leave a comment.

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About Me

I am a stay at home grandmother. I enjoy cooking,baking,gardening, playing with my grandbabies,and rearanging my furniture( I call it decorating). Books have become a huge interest and enjoy reading when ever I get the chance.I am enjoying life on the other side of 50. WELCOME TO MY COTTAGE..ENJOY